Salt and Pepper Squid Recipe

Ingredients

• 1 tbsp sea salt flakes
• 1 tbsp black peppercorns
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• ¼ tsp chile flakes (optional)
• 4 squid tubes, cleaned, approx, 10 oz (300 g) in total
• 1¼ cup vegetable oil, for frying
• lemon wedges, to serve

1. Using a mortar and pestle, crush the sea salt and peppercorns until fine. Place the flour and cornstarch in a bowl and stir in the sea salt, pepper, and chile flakes (if using).
2. Make a slit down one edge of each squid tube and open it out flat. Using a sharp knife, score a diamond pattern on the inside of each tube. Cut each into eight pieces. Dust the pieces in the seasoned flour.
3. Heat the vegetable oil to 350°F (180°C) in a medium, heavy bottomed pan. To check the temperature of the oil without a thermometer, carefully lower a cube of bread into the oil. The oil is hot enough when a piece of bread, dropped in, sizzles and starts to turn golden brown after 1 minute.
4. Cook the squid, in four batches, for 1½–2 minutes, or until golden brown, returning the oil to 350°F (180°C) between batches. Transfer to a plate lined with paper towels to drain, then place in a warm oven to keep warm. Repeat, working quickly, to cook all the squid. Serve piping hot, with lemon wedges.